feature: Essence of Organic Farming
The term “organic” means many things to many people. Unfortunately, a lot of disinformation and misinformation is causing confusion for consumers and growers alike. Many believe organic farming is all about what cannot be used to produce a crop. In reality, organic farming is all about how the product was raised and processed.
Prior to 1990, there was no national standard for organic production in the United States. Agencies were certifying growers as “organic” under the criteria of the International Federation of Organic Agriculture Movements (IFOAM). Although these agencies were beginning to come together with a single standard for organic production, no national standard existed. The term and requirements for organic production varied between growers and consumers’ expectations of the term, and “organic” often failed to meet their expectations.
National Organic Program
After more than 10 years of discussions between certifying agencies and the U.S. Department of Agriculture, a National Organic Program (NOP) was finally published. Although some said it was too weak, others felt it was too strict. To address these different views, the National Organic Program also includes an advisory board that reviews regulations and makes adjustments to satisfy needs and address problems.
Rather than act as a rule book for organic production, the National Organic Program is more of a guidebook, leaving interpretation and enforcement up to the agencies approved by USDA to administer the program. Meeting requirements of the certifying agency allows growers to sell their product with the USDA Organic seal.
National Organic Program rules are in effect for all products listed as “organic” in this country. Products destined for sale in other countries must meet the standards where they are sold. Most U.S. certifying agencies are also accredited to administer foreign organic programs as well.
Definition of Organic Production
Organic is a production claim about how food is produced and handled. To be certified as “organic” means that the product was grown and/or processed in accordance with the National Organic Program Act. The grower and/or processor followed the regulations to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
The organic classification is not a content claim. It does not represent that a product is “free” of something. Although the National Organic Program rule definitely restricts the use of “unauthorized” products in the production or processing phases, the certification is granted on how it is produced: integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
Organic labeling is not a food safety claim. It is not a judgment about the quality and/or safety of any product. Once again, the focus is about how it was raised or processed. Research shows the nutrient quality of the food reflects the quality of the soil where the food was grown. High quality soils, one of the goals of organic farming, have a beneficial influence on the quality of the food raised on those soils.
Consumers’ willingness to pay premium prices for products that carry the National Organic Program “Organic” seal reflects their trust in the grower’s stewardship efforts to control those things that can be controlled. The safety and health guarantee is not included because some of these issues are beyond the farmers’ control.
Organic Land Requirements
Section 205.202 of the National Organic Program rule states that no prohibited substances can be applied to land for a period of three years preceding the harvest of the crop. In other words, the last time any unauthorized product has been applied to the land was 36 months at the time the crop is harvested.
The use restrictions apply to many products, but the three principle ones are synthetic inputs like fertilizer, pesticides and herbicides; genetically modified organisms; and sewer sludge. Many raw or natural products are allowed and can be used as needed. Farmers should always check with their certifying agency before applying any substance.
Fields must have distinct boundaries, and buffer zones need to be identified and maintained to lower the risk of contamination from application of unauthorized substances on adjacent fields. Field identification also enables the product or crop to be traced back to its origin.
An organic system plan needs to be developed. It is a plan of management of an organic production or handling operation that has been agreed to by the producer or handler and the certifying agent and that includes written plans concerning all aspects of agricultural production or handling described in the act and the regulations.
Organic System Plan Components
Components of the Organic System Plan include:
Organic Crop Records
Basic Organic Crop Records include the following:
Documentation is critical to certified organic farming.
Livestock Requirements for Organic Production
The producer of an organic livestock operation must maintain records sufficient to preserve the identity of the animals from birth (birds are excluded). Except for a few exemptions, animals must be on organic feed their entire life, including the last third of their mother’s gestation. This includes the land they graze, the grain, silage, or hay they consume, and even the small additives in the feed. Beware of carriers or flowing additives that may cause problems with salt and mineral sources.
Livestock requirements also include the environment in which they are raised. Animals must be given sufficient space and the opportunity to interact socially. Hogs cannot be confined in crates that do not allow them to move around. Teeth trimming and tail docking on small pigs is disallowed.
Use of antibiotic and hormone treatment is not allowed, however, administration of vaccines and other veterinary biologics to build the animals’ immunity and general health is allowed. Producers cannot withhold medical treatment from a sick animal in an effort to preserve its organic status. However, livestock treated with a prohibited substance must be clearly identified and shall not be sold, labeled, or represented as organically produced.
Economics of Organic and Commodity Crops
Historically, certified organic crops have been receiving a 25 percent premium over commodity crops. Recently the premium has increased to 50-100 percent of the non-organic prices. This increase in premium reflects the annual 20 percent increase in demand for organically raised products.
Persons interested in transitioning to organic production often ask if the premium is enough to offset the yield decline associated with the absence of chemical fertilizers and pesticides. Research by Iowa State University at the Neely-Kinyon Research Farm located in Southwest Iowa (Greenfield) shows an 18 percent corn yield drag during the transition period, but insignificant differences after the three-year transition period. The research also showed the organic managed crops were more profitable even though they required 2.5 more hours of labor per acre.
Iowa State economist Mike Duffy has examined the profitability of commodity corn and soybean production -- http://www.extension.iastate.edu/Publications/FM1712.pdf . Based on discussions with farm management specialists in Iowa, Duffy’s research shows a conventional corn/soybean farm in Iowa enjoys a profit of $20 per acre (including government farm program payments).
Similar research conducted by Craig Chase, farm management field specialist at Iowa State, on an average Iowa organic farm producing corn, soybeans, oats with alfalfa, and alfalfa, showed an average profit of $170 per acre -- http://www.extension.iastate.edu/Publications/FM1876.pdf .
Water Quality Issues
Farmers who rely on chemical fertilizers often apply the crop’s yearly needs weeks and often months before plants use it. Since nitrogen is water soluble, as moisture passes through the root zone to the groundwater nitrogen is carried with it.
More farms, homes, and communities are struggling to find nitrate-free wells or are considering expensive water treatment facilities. Since organic practices disallow the use of chemical fertilizer, organic farming will not contribute to groundwater pollution.
Another area where organic farming practices prevent water pollution is in the requirement to build quality soils, mainly organic matter. Organic matter is the chief measure of soil fertility. It is also the measure of soil carbon. As soil carbon levels increase in the soil, the soil’s moisture holding capacity is also increased, contributing to less water and nitrogen leaching.
Increasing soil organic matter also increases the moisture infiltration rate, a measure of how fast water is absorbed into the soil. The more water that is absorbed, the less will run-off to cause erosion and a loss of top soil, lowering the amount of silt and sediment in the rivers and streams.
Contact: Martin Kleinschmit at martink@cfra.org or 402.254.6893 for information. Martin has been an organic farmer for years and teaches workshops on transitioning to organic agriculture. He is a Sustainable Agriculture Specialist at the Center.
Prior to 1990, there was no national standard for organic production in the United States. Agencies were certifying growers as “organic” under the criteria of the International Federation of Organic Agriculture Movements (IFOAM). Although these agencies were beginning to come together with a single standard for organic production, no national standard existed. The term and requirements for organic production varied between growers and consumers’ expectations of the term, and “organic” often failed to meet their expectations.
National Organic Program
After more than 10 years of discussions between certifying agencies and the U.S. Department of Agriculture, a National Organic Program (NOP) was finally published. Although some said it was too weak, others felt it was too strict. To address these different views, the National Organic Program also includes an advisory board that reviews regulations and makes adjustments to satisfy needs and address problems.
Rather than act as a rule book for organic production, the National Organic Program is more of a guidebook, leaving interpretation and enforcement up to the agencies approved by USDA to administer the program. Meeting requirements of the certifying agency allows growers to sell their product with the USDA Organic seal.
National Organic Program rules are in effect for all products listed as “organic” in this country. Products destined for sale in other countries must meet the standards where they are sold. Most U.S. certifying agencies are also accredited to administer foreign organic programs as well.
Definition of Organic Production
Organic is a production claim about how food is produced and handled. To be certified as “organic” means that the product was grown and/or processed in accordance with the National Organic Program Act. The grower and/or processor followed the regulations to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
The organic classification is not a content claim. It does not represent that a product is “free” of something. Although the National Organic Program rule definitely restricts the use of “unauthorized” products in the production or processing phases, the certification is granted on how it is produced: integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
Organic labeling is not a food safety claim. It is not a judgment about the quality and/or safety of any product. Once again, the focus is about how it was raised or processed. Research shows the nutrient quality of the food reflects the quality of the soil where the food was grown. High quality soils, one of the goals of organic farming, have a beneficial influence on the quality of the food raised on those soils.
Consumers’ willingness to pay premium prices for products that carry the National Organic Program “Organic” seal reflects their trust in the grower’s stewardship efforts to control those things that can be controlled. The safety and health guarantee is not included because some of these issues are beyond the farmers’ control.
Organic Land Requirements
Section 205.202 of the National Organic Program rule states that no prohibited substances can be applied to land for a period of three years preceding the harvest of the crop. In other words, the last time any unauthorized product has been applied to the land was 36 months at the time the crop is harvested.
The use restrictions apply to many products, but the three principle ones are synthetic inputs like fertilizer, pesticides and herbicides; genetically modified organisms; and sewer sludge. Many raw or natural products are allowed and can be used as needed. Farmers should always check with their certifying agency before applying any substance.
Fields must have distinct boundaries, and buffer zones need to be identified and maintained to lower the risk of contamination from application of unauthorized substances on adjacent fields. Field identification also enables the product or crop to be traced back to its origin.
An organic system plan needs to be developed. It is a plan of management of an organic production or handling operation that has been agreed to by the producer or handler and the certifying agent and that includes written plans concerning all aspects of agricultural production or handling described in the act and the regulations.
Organic System Plan Components
Components of the Organic System Plan include:
- Practices and Materials used on the farm to build soil quality, improve water quality, prevent contamination, and insure organic integrity.
- Recordkeeping to show traceability back to the field and accountability for all that enters and leaves the farm.
- Monitoring the data recorded to show progress and/or improvement.
Organic Crop Records
Basic Organic Crop Records include the following:
- Receipts or labels verifying seed, input, and labor purchases.
- Activity logs verifying dates for tillage, planting, cultivation, and harvest.
- Long-term field histories, giving an overview of crop rotation and yields.
- Inventory and sales records verifying where and how much and to whom crops are sold.
Documentation is critical to certified organic farming.
Livestock Requirements for Organic Production
The producer of an organic livestock operation must maintain records sufficient to preserve the identity of the animals from birth (birds are excluded). Except for a few exemptions, animals must be on organic feed their entire life, including the last third of their mother’s gestation. This includes the land they graze, the grain, silage, or hay they consume, and even the small additives in the feed. Beware of carriers or flowing additives that may cause problems with salt and mineral sources.
Livestock requirements also include the environment in which they are raised. Animals must be given sufficient space and the opportunity to interact socially. Hogs cannot be confined in crates that do not allow them to move around. Teeth trimming and tail docking on small pigs is disallowed.
Use of antibiotic and hormone treatment is not allowed, however, administration of vaccines and other veterinary biologics to build the animals’ immunity and general health is allowed. Producers cannot withhold medical treatment from a sick animal in an effort to preserve its organic status. However, livestock treated with a prohibited substance must be clearly identified and shall not be sold, labeled, or represented as organically produced.
Economics of Organic and Commodity Crops
Historically, certified organic crops have been receiving a 25 percent premium over commodity crops. Recently the premium has increased to 50-100 percent of the non-organic prices. This increase in premium reflects the annual 20 percent increase in demand for organically raised products.
Persons interested in transitioning to organic production often ask if the premium is enough to offset the yield decline associated with the absence of chemical fertilizers and pesticides. Research by Iowa State University at the Neely-Kinyon Research Farm located in Southwest Iowa (Greenfield) shows an 18 percent corn yield drag during the transition period, but insignificant differences after the three-year transition period. The research also showed the organic managed crops were more profitable even though they required 2.5 more hours of labor per acre.
Iowa State economist Mike Duffy has examined the profitability of commodity corn and soybean production -- http://www.extension.iastate.edu/Publications/FM1712.pdf . Based on discussions with farm management specialists in Iowa, Duffy’s research shows a conventional corn/soybean farm in Iowa enjoys a profit of $20 per acre (including government farm program payments).
Similar research conducted by Craig Chase, farm management field specialist at Iowa State, on an average Iowa organic farm producing corn, soybeans, oats with alfalfa, and alfalfa, showed an average profit of $170 per acre -- http://www.extension.iastate.edu/Publications/FM1876.pdf .
Water Quality Issues
Farmers who rely on chemical fertilizers often apply the crop’s yearly needs weeks and often months before plants use it. Since nitrogen is water soluble, as moisture passes through the root zone to the groundwater nitrogen is carried with it.
More farms, homes, and communities are struggling to find nitrate-free wells or are considering expensive water treatment facilities. Since organic practices disallow the use of chemical fertilizer, organic farming will not contribute to groundwater pollution.
Another area where organic farming practices prevent water pollution is in the requirement to build quality soils, mainly organic matter. Organic matter is the chief measure of soil fertility. It is also the measure of soil carbon. As soil carbon levels increase in the soil, the soil’s moisture holding capacity is also increased, contributing to less water and nitrogen leaching.
Increasing soil organic matter also increases the moisture infiltration rate, a measure of how fast water is absorbed into the soil. The more water that is absorbed, the less will run-off to cause erosion and a loss of top soil, lowering the amount of silt and sediment in the rivers and streams.
Contact: Martin Kleinschmit at martink@cfra.org or 402.254.6893 for information. Martin has been an organic farmer for years and teaches workshops on transitioning to organic agriculture. He is a Sustainable Agriculture Specialist at the Center.
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